Slow-Cooked Pepper Steak

“After a long day working in our greenhouse raising bedding plants, I enjoy coming in to this hearty beef dish for supper. It’s one of my favourite meals.” — Sue Gronholz, Beaver Dam, Wisconsin

Slow-cooked pepper steakTaste of Home
Servings Prep Time Cook Time
6servings 10minutes 6-1/2hours
Servings Prep Time
6servings 10minutes
Cook Time
Portions: servings
Portions: servings
  1. Cut beef into 3x1-in. strips. In a large skillet, brown beef in oil. Transfer to a 3-qt. slow cooker. Combine the onion, soy sauce, garlic, sugar, salt, ginger and pepper; pour over beef. Cover and cook on low until meat is tender, for 5-6 hours. Add tomatoes and green pepper; cook on low until vegetables are tender, about 1 hour longer.
  2. Combine cornstarch and cold water until smooth; gradually stir into slow cooker. Cover and cook on high until thickened, 20-30 minutes. Serve with noodles or rice.
  3. Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently. Add a little broth or water if necessary.
Recipe Notes

Nutrition Facts

1 cup beef mixture: 232 calories, 8g fat (2g saturated fat), 64mg cholesterol, 639mg sodium, 11g carbohydrate (5g sugars, 2g fibre), 28g protein.

Diabetic Exchanges: 4 lean meat, 1 vegetable, 1 fat.